1
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Xue F, Li C, Adhikari B. Physicochemical properties of active films of rose essential oil produced using soy protein isolate-polyphenol conjugates for cherry tomato preservation. Food Chem 2024; 452:139614. [PMID: 38744132 DOI: 10.1016/j.foodchem.2024.139614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 04/22/2024] [Accepted: 05/07/2024] [Indexed: 05/16/2024]
Abstract
Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifying properties and were used to develop active films containing rose essential oil. The effect of conjugation on the physicochemical and mechanical properties of these emulsion-based films was evaluated. The results showed that the barrier and mechanical properties of the films were improved when the SPI-polyphenol conjugates were used to emulsify the essential oil; in particular, the SPI-curcumin conjugate showed significant improvement. The improvements on the water vapor and oxygen barrier properties in the films were attributed to the formation of compact structure. Emulsion-based films stabilized by SPI-polyphenol conjugates showed antioxidant and antibacterial activities. They also demonstrated an ability to extend the shelf life of cherry tomatoes, as indicated by better preservation of weight, firmness, and ascorbic acid content.
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Affiliation(s)
- Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; Jiangsu Province Engineering Research Center of Classical Prescription, Nanjing 210023, China.
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia.
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2
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Ding Y, Feng R, Zhu Z, Xu J, Xu Y. Effects of different protein cross-linking degrees on physicochemical and subsequent thermal gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles. Food Chem X 2024; 22:101448. [PMID: 38764785 PMCID: PMC11101881 DOI: 10.1016/j.fochx.2024.101448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/22/2024] [Accepted: 05/05/2024] [Indexed: 05/21/2024] Open
Abstract
Knowledge regarding the denaturation process and control methods for depolymerized sol-state myofibrillar proteins (MPs) during freezing remains scant. This study investigated the effects of protein cross-linking treatment before freezing on physicochemical and subsequent gelation properties of MPs sol subjected to freeze-thaw (F-T) cycles. Results indicated that after five F-T cycles, cross-linked MPs sols showed increased high molecular weight polymers and bound water (T21a and T21b) mobility, suggesting enhanced protein-protein interactions at the expense of protein-water interactions. Upon heating after F-T cycles, gels formed from cross-linked sols exhibited significantly higher hardness, springiness, and cooking loss (P < 0.05), alongside more contracted gel networks. Correlation analysis revealed that the formation and properties of thermal gel after freezing closely relate to changes in molecular conformation and chemical bonds of cross-linked MPs sol during freezing. This study provides new insights into regulating the freezing stability and post-thawed thermal processing properties of sol-based surimi products.
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Affiliation(s)
- Yuxin Ding
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Ruonan Feng
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
| | - Zhifei Zhu
- Mekong Fishery Industry Co.,Ltd, Veun Kham Village, Don Khong, Champassak, Laos
- Shenzhen CF Marine Technology Co., Ltd., 140 Jinye Ave, Shenzhen, Guangdong, 518116 China
| | - Junmin Xu
- Mekong Fishery Industry Co.,Ltd, Veun Kham Village, Don Khong, Champassak, Laos
- Shenzhen CF Marine Technology Co., Ltd., 140 Jinye Ave, Shenzhen, Guangdong, 518116 China
| | - Yanshun Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China
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3
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Chen X, Lan W, Xie J. Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products. Food Chem 2024; 440:138198. [PMID: 38128429 DOI: 10.1016/j.foodchem.2023.138198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 11/23/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023]
Abstract
Natural antibacterials have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. In particular, natural phenolic compounds are secondary metabolites produced by plants for numerous functions including antimicrobial defence. Polyphenol has significant antimicrobial activity, but its antimicrobial properties are affected by the cell structure difference of bacteria, the concentration, type, and extraction method of polyphenol, and the treatment time of bacteria exposed to polyphenol. Therefore, this paper analyzed the antibacterial activity and mechanism of polyphenol as an antimicrobial agent. However, there remained significant considerations, including the interaction of polyphenols and food matrix, environmental temperature, and the effect of color and odor of some polyphenols on sensory properties of aquatic products, and the additive amount of polyphenols. On this basis, the application strategies of polyphenols as the antimicrobial agent in aquatic products preservation were reviewed.
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Affiliation(s)
- Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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4
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Li C, Teng F, Wu F, Zhang H, Zhang C, Zhang D. Enhanced cavitation dose and reactive oxygen species production in microbubble-mediated sonodynamic therapy for inhibition of Escherichia coli and biofilm. ULTRASONICS SONOCHEMISTRY 2024; 105:106853. [PMID: 38537561 PMCID: PMC10988124 DOI: 10.1016/j.ultsonch.2024.106853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 03/09/2024] [Accepted: 03/22/2024] [Indexed: 04/07/2024]
Abstract
Sonodynamic therapy (SDT) is an emerging antibacterial therapy. This work selected hematoporphyrin monomethyl ether (HMME) as the sonosensitizer, and studied the enhanced inhibition effect of Escherichia coli and biofilm by microbubble-mediated cavitation in SDT. Firstly, the influence of microbubble-mediated cavitation effect on different concentrations of HMME (10 µg/ml, 30 µg/ml, 50 µg/ml) was studied. Using 1,3-diphenylisobenzofuran (DPBF) as an indicator, the effect of microbubble-mediated cavitation on the production of reactive oxygen species (ROS) was studied by absorption spectroscopy. Secondly, using agar medium, laser confocal microscopy and scanning electron microscopy, the effect of microbubble-mediated cavitation on the activity and morphology of bacteria was studied. Finally, the inhibitory effect of cavitation combined with SDT on biofilm was evaluated by laser confocal microscopy. The research results indicate that: (1) Microbubble-mediated ultrasound cavitation can significantly increase cavitation intensity and production of ROS. (2) Microbubble-mediated acoustic cavitation can alter the morphological structure of bacteria. (3) It can significantly enhance the inhibition of SDT on the activity of Escherichia coli and its biofilm. Compared with the control group, the addition of microbubbles resulted in an increase in the number of dead bacteria by 61.7 %, 71.6 %, and 76.2 %, respectively. The fluorescence intensity of the biofilm decreased by 27.1 %, 80.3 %, and 98.2 %, respectively. On the basis of adding microbubbles to ensure antibacterial and biofilm inhibition effects, this work studied the influence of cavitation effect in SDT on bacterial structure, providing a foundation for further revealing the intrinsic mechanism of SDT.
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Affiliation(s)
- Changlong Li
- Department of Applied Physics, School of Science, Harbin University of Science and Technology, Harbin 150080, China
| | - Fengmeng Teng
- Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Fengmin Wu
- Department of Applied Physics, School of Science, Harbin University of Science and Technology, Harbin 150080, China.
| | - Hui Zhang
- Department of Applied Physics, School of Science, Harbin University of Science and Technology, Harbin 150080, China
| | - Chunbing Zhang
- Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing 210023, China.
| | - Dong Zhang
- Department of Applied Physics, School of Science, Harbin University of Science and Technology, Harbin 150080, China; Key Laboratory of Modern Acoustics (MOE), Department of Physics, Collaborative Innovation Center of Advanced Microstructure, Nanjing University, Nanjing 210093, China.
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5
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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6
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Zhao X, Li C, Xue F. Effects of whey protein-polyphenol conjugates incorporation on physicochemical and intelligent pH-sensing properties of carboxymethyl cellulose based films. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2022.100211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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7
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Lan X, Liu Y, Wang L, Wang H, Hu Z, Dong H, Yu Z, Yuan Y. A review of curcumin in food preservation: Delivery system and photosensitization. Food Chem 2023; 424:136464. [PMID: 37247602 DOI: 10.1016/j.foodchem.2023.136464] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/01/2023] [Accepted: 05/23/2023] [Indexed: 05/31/2023]
Abstract
As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.
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Affiliation(s)
- Xiang Lan
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yueyue Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lei Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Haiyan Wang
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhe Hu
- Hisense Ronshen (Guangdong) Refrigerator Co., Ltd., Foshan 528303, China
| | - Hao Dong
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Zhiwen Yu
- Hisense Home Appliance Group Co., Ltd., Qingdao 266100, China
| | - Yongkai Yuan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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8
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Li L, Liu D, Li X, Zhang B, Li C, Xiao Z, Liu M, Fang F, Deng N, Wang J. The dynamic changes of microbial diversity and biogenic amines in different parts of bighead carp (Aristichthys nobilis) head during storage at -2℃. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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9
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Chen J, Zhang X, Bassey AP, Xu X, Gao F, Guo K, Zhou G. Prospects for the next generation of artificial enzymes for ensuring the quality of chilled meat: Opportunities and challenges. Crit Rev Food Sci Nutr 2022; 64:3583-3603. [PMID: 36239319 DOI: 10.1080/10408398.2022.2133077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
As living standards rise, the demand for high-quality chilled meat among consumers also grows. Researchers and enterprises have been interested in ensuring the quality of chilled meat in all links of the downstream industry. Nanozyme has shown the potential to address the aforementioned requirements. Reasons and approaches for the application of nanozymes in the freshness assessment or shelf life extension of chilled meat were discussed. The challenges for applying these nanozymes to ensure the quality of chilled meat were also summarized. Finally, this review examined the safety, regulatory status, and consumer attitudes toward nanozymes. This review revealed that the freshness assessment of chilled meat is closely related to mimicking the enzyme activities of nanozymes, whereas the shelf life changes of chilled meat are mostly dependent on the photothermal activities and pseudophotodynamic activities of nanozymes. In contrast, studies regarding the shelf life of chilled meat are more challenging to develop, as excessive heat or reactive oxygen species impair its quality. Notably, meat contains a complex matrix composition that may interact with the nanozyme, reducing its effectiveness. Nanopollution and mass manufacturing are additional obstacles that must be overcome. Therefore, it is vital to choose suitable approaches to ensure meat quality. Furthermore, the safety of nanozymes in meat applications still needs careful consideration owing to their widespread usage.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xing Zhang
- Department of Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen, Germany
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Fenglei Gao
- Jiangsu Key Laboratory of New Drug Research and Clinical Pharmacy, Xuzhou Medical University, Xuzhou, China
| | - Kaijin Guo
- Institute of Orthopedics, Department of Orthopedics, The Affiliated Hospital of Xuzhou Medical University, Xuzhou, Jiangsu, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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10
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Zhi J, Tang Q, Wu S, Kong B, Jiang J, Li Z, Wang Y, Xue C. Degradation of curcumin‐mediated photodynamic technology (PDT) on polycyclic aromatic hydrocarbons in oysters and toxicity evaluation of PDT‐treated oysters. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jinjin Zhi
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Qingjuan Tang
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Shuangjie Wu
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Biao Kong
- Department of Chemistry, Shanghai Key Lab of Molecular Catalysis and Innovative Materials, Collaborative Innovation Center of Chemistry for Energy Materials Fudan University Shanghai 200438 China
| | - Jiali Jiang
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Zhaojie Li
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Yuming Wang
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Changhu Xue
- College of Food Science and Engineering Ocean University of China Qingdao 266003 China
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11
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Huang J, Hu Z, Gaoshang L, Xiang Y, Chen J, Hu Y. Preservation mechanism of liquid nitrogen freezing on crayfish (
Procambarus clarkia
): Study on the modification effects in biochemical and structural properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiayin Huang
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- College of Food Science and Engineering Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing Sanya Hainan China
| | - Zhiheng Hu
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- Hainan Key Laboratory of Herpetological Research, College of Fisheries and Life Science Hainan Tropical Ocean University Sanya Hainan China
| | - Li Gaoshang
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
- College of Food Science and Engineering Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing Sanya Hainan China
| | | | - Jianchu Chen
- Institute of Food Engineering, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou Zhejiang China
| | - Yaqin Hu
- College of Food Science and Engineering Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing Sanya Hainan China
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12
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Yan Q, Mei J, Li D, Xie J. Application of sonodynamic technology and sonosensitizers in food sterilization: a review of developments, trends and challenges. Crit Rev Food Sci Nutr 2022; 64:740-759. [PMID: 35950483 DOI: 10.1080/10408398.2022.2108368] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food safety and food waste have always been hot topics of discussion in recent years. However, the infection of human pathogenic bacteria and the waste of food resources caused by microbial-contaminated food remains common. Although traditional sterilization technology has been very mature, it causes changes in food flavor and excessive energy consumption to a certain extent. Moreover, the widespread bacterial resistance has also sounded a warning for researchers and finding a new alternative to antibiotics is urgently needed. The application of sonodynamic sterilization technology in medical treatment has aroused the interest of researchers. It provides ideas for new food sterilization technology. As a new non-thermal sterilization technology, sonodynamic sterilization technology has strong penetration, safety, less residue and by-products, and will less change the quality of the food itself. Therefore, sonodynamic sterilization technology has great potential applied in food sterilization technology. This review describes the concept of sonodynamic sterilization technology, the sterilization mechanism of sonodynamic sterilization and the inactivation mechanism of various pathogens, the classification and application of sonosensitizers, and the ultrasonic technology in sonodynamic sterilization in the application over the recent years. It provides a scientific reference for the application of sonodynamic sterilization technology in the field of food sterilization.
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Affiliation(s)
- Qi Yan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Dapeng Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
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13
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Yu X, Zou Y, Zhang Z, Wei T, Ye Z, Yuk HG, Zheng Q. Recent advances in antimicrobial applications of curcumin-mediated photodynamic inactivation in foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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14
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Zhu K, Yan W, Dai Z, Zhang Y. Astaxanthin Extract from Shrimp ( Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at -18 °C. Foods 2022; 11:foods11142122. [PMID: 35885365 PMCID: PMC9323547 DOI: 10.3390/foods11142122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 01/27/2023] Open
Abstract
The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.
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15
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Inactivation of Bacillus subtilis by Curcumin-Mediated Photodynamic Technology through Inducing Oxidative Stress Response. Microorganisms 2022; 10:microorganisms10040802. [PMID: 35456852 PMCID: PMC9026882 DOI: 10.3390/microorganisms10040802] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 02/05/2023] Open
Abstract
Photodynamic sterilization technology (PDT) is widely used in disease therapy, but its application in the food industry is still at the research stage because of the limitations of food-grade photosensitizers. Curcumin exhibits photosensitivity and is widely used as a food additive for its natural color. This study aimed to determine the effect of curcumin-mediated photodynamic technology (Cur-PDT) on Bacillus subtilis and to elucidate the anti-bacterial mechanism involved. First, the effects of curcumin concentration, duration of light irradiation, light intensity, and incubation time on the inactivation of B. subtilis were analyzed. It was found that Cur-PDT inactivated 100% planktonic cells with 50 μmol/L curcumin in 15 min (120 W). Then, the cell morphology, oxidation state and the expression of membrane structure- and DNA damage-related genes of B. subtilis vegetative cells were investigated under different treatment conditions. The membrane permeability of cells was enhanced and the cell membrane structure was damaged upon treatment with Cur-PDT, which were exacerbated with increases of treatment time and curcumin concentration. Meanwhile, the production of reactive oxygen species increased and the activities of the antioxidant enzymes SOD, GPX, and CAT decreased inside the cells. Furthermore, the Cur-PDT treatment significantly downregulated the mRNA of the membrane protein TasA and upregulated the DNA damage recognition protein UvrA and repair protein RecA of B. subtilis. These results suggested that curcumin-mediated PDT could effectively inactivate B. subtilis by inducing cell redox state imbalance, damaging DNA, and disrupting membrane structures.
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Curcumin-Mediated Sono-Photodynamic Treatment Inactivates Listeria monocytogenes via ROS-Induced Physical Disruption and Oxidative Damage. Foods 2022; 11:foods11060808. [PMID: 35327232 PMCID: PMC8947418 DOI: 10.3390/foods11060808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 11/17/2022] Open
Abstract
Sono-photodynamic sterilization technology (SPDT) has become a promising non-thermal food sterilization technique because of its high penetrating power and outstanding microbicidal effects. In this study, Listeria monocytogenes (LMO) was effectively inactivated using curcumin as the sono-photosensitizer activated by ultrasound and blue LED light. The SPDT treatment at optimized conditions yielded a 4-log reduction in LMO CFU. The reactive oxygen species (ROS) production in LMO upon SPDT treatment was subsequently investigated. The results demonstrated SPDT treatment-induced excessive ROS generation led to bacterial cell deformation and membrane rupture, as revealed by the scanning electron microscope (SEM) and cytoplasmic material leakage. Moreover, agarose gel electrophoresis and SDS-PAGE further revealed that SPDT also triggered bacterial genomic DNA cleavage and protein degradation in LMO, thus inducing bacterial apoptosis-like events, such as membrane depolarization.
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Li Y, Zhou C, He J, Wu Z, Sun Y, Pan D, Tian H, Xia Q. Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108889] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Zhu S, Song Y, Pei J, Xue F, Cui X, Xiong X, Li C. The application of photodynamic inactivation to microorganisms in food. Food Chem X 2021; 12:100150. [PMID: 34761205 PMCID: PMC8566761 DOI: 10.1016/j.fochx.2021.100150] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/09/2021] [Accepted: 10/25/2021] [Indexed: 12/27/2022] Open
Abstract
Recent progresses in the development of photodynamic inactivation (PDI) of bacteria were summarized. Key factors influencing the PDI effects were firstly reviewed. Photosensitizers which can be applied in food products for PDI are summarized. Application of PDI in various food substrates are also reviewed.
Nowadays, food safety issues have drawn increased attention due to the continual occurrence of infectious diseases caused by foodborne pathogens, which is an important factor causing food safety hazard. Meanwhile, the emergence of an increasing number of antibiotic-resistant pathogens is a worrisome phenomenon. Therefore, it is imperative to find new technologies with low-cost to inactivate pathogenic microorganisms and prevent cross-contamination. Compared with traditional preservatives, photodynamic inactivation (PDI) has emerged as a novel and promising strategy to eliminate foodborne pathogens with advantages such as non-toxic and low microbial resistance, which also meets the demand of current consumers for green treatment. Over the past few years, reports of using this technology for food safety have increased rapidly. This review summarizes recent progresses in the development of photodynamic inactivation of foodborne microorganisms. The mechanisms, factors influencing PDI and the application of different photosensitizers (PSs) in different food substrates are reviewed.
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Affiliation(s)
- Shengyu Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Yukang Song
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Jiliu Pei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Feng Xue
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Xiaowen Cui
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
| | - Chen Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, PR China
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